Cook

Description

• →Prepare, cook, portion, and present menu items according to established recipes and quality standards. 
• →Maintain appropriate stock levels, complete freezer pulls, and prepare the cooking line for each shift. 
• →Follow all food-safety requirements for handling, cooking, cooling, holding, labeling, and storing food. 
• →Monitor food temperatures and complete required safety and production logs. 
• →Assist with inventory, ordering, receiving, and proper storage of products. 
• →Minimize food waste and follow established cost-control and product-usage guidelines. 
• →Maintain clean and organized work areas, storage rooms, refrigerators, freezers, equipment, and dining areas. 
• →Complete opening and closing duties, including cleaning and restocking for the next shift. 
• →Provide courteous service and respond professionally to guest questions or concerns. 
• →Follow company safety, security, sanitation, and emergency procedures. 
• →Perform other related duties within the associate’s training and capabilities.

Requirements

• At least one year of experience preparing food from standardized recipes preferred. 
• Hotel, restaurant, chain, or retail food-service experience preferred. 
• High school diploma or equivalent preferred; associate degree is a plus. 
• Food-handler certification preferred at hire and may be required after employment. 
• Ability to follow recipes, maintain accurate logs, manage multiple priorities, and work effectively as part of a team.

• With or without reasonable accommodation, the associate must be able to stand and walk for extended periods; bend, stretch, and reach; lift or carry up to 30 pounds; and push or pull up to 60 pounds. The position requires working around hot stoves, ovens, and other commercial kitchen equipment. This is an on-site role that may require varied shifts, including weekends and holidays.
• Employment may be subject to job-related screening consistent with company policy and applicable law.